Heat water, milk, butter and salt to boiling. Remove from heat: stir in potatoes just until moistened. Let stand until liquid is absorbed (30 seconds); whip with fork until desired consistency.
Double Quick Dinner Rolls:
In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1 cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes. Preheat oven to 400°F. Lightly grease 12 muffin cups. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes. Bake in a preheated 400°F for 15 minutes. Serve immediately.
Rolls: 2¼ teaspoons active dry yeast • 1 cup warm water (110°F) • ¼ cup dry potato flakes • 2 tbs. white sugar • 1 teaspoon salt • 1 egg • 2 tbs. vegetable oil • ¾ teaspoon onion powder • 2¼ cups all-purpose flour
Featured Ingredient: Instant Potatoes Bin# 1600